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We are in Hungary where the boar run free.
And when they stop doing that, they end up here in restaurants.
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Tamas from Wonderhart Hunting has asked his restaurant-owning friend if Cai could come
and see how to cook a traditional Hungarian wild boar dish.
So, already I have shot a young pig - a piglet.
Size isn't everything.
And a yearling ewe - another small lamb.
Now, we have come here to the restaurant of Tamas's friend, Kipac's restaurant, to cook
traditional Hungarian cuisine.
Now, I am hoping it is going to influence some of my cooking back at home.
I already use a lot of paprika, and I use a lot of their ingredients, and I am going
to see what their chef, Soltan in the kitchen, can show me.
To add some authenticity we're taking over the pavement.
But we start in the kitchen.
While we will be doing stuff outside, we have also got another traditional dish that we
cook inside the kitchen.
and that's wild boar cheek with cabbage and bacon.
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Look how fantastic this is.
It's so good.
It's got the cabbage with the sour cream and I notice that they use sour cream a lot in
Hungarian cooking.
The Hungarian-style gnocchi without Parmesan cheese - this is just with eggs, flour, potatoes,
seasoning, you have got the confit wild boar cheeks, roasted tomatoes, cress leaves, parsley
- absolutely fantastic.
The eating of game is such an important part of what we hunters do and we need to do it
well, otherwise deep-fried road-kill will never inspire others to partake.
The meat has now browned.
It has been cooking for a little bit.
for the next stage, put the seasoning in, get the rest of the ingredients in as well.
Soltan - what's going to go in first?
Tomatoes?
Yes?
Nice fresh juicy tomatoes.
Only half.
White pepper?
this has inspired me to do some street-food-esque-style recipes.
I am going to play around with using wild boar, mouflon or lamb.
So, it has given me a lot of ideas and inspiration.
So, I am really excited to go home now, to get in the kitchen and do some bits.
Having been guided by the experts, Cai is now going to create his own boar dish.
It's not Hungarian boar, but from meat specialist Kezies.
Today we are using a Dutch oven.
It is ideal for cooking outdoors - it is designed for cooking outdoors - over campfires.
Traditionally, people used to take these out on horseback.
I have got one large onion here.
Three cloves of garlic.
I have got peppers.
I have got green and yellow peppers.
Now, traditionally, in Hungary, they have got white peppers.
But in our supermarkets, you can buy a lot of funky-coloured peppers.
I have got green and yellow.
If you don't happen to have wild boar in your back garden or on one of your permissions,
here, from Kezie Meat Supplies, we have got nice diced boar.
One thing I would say about Kezie: they are absolutely fantastic on their delivery.
From Scotland, you can get it next-day delivery to here in Kent.
So, if you fancy a barbecue the next day, look at the weather, and it is looking good,
and you fancy something a bit more exotic, then why not give them a call, order, and
you can get yourself whatever species you want.
They tend to do crocodile, python.
You can get anything from venison - you name it, you can get it from them.
So what I am doing now: I am softening the onions, the peppers and the garlic, and I
am also just searing the meat, browning it off slightly.
Then I will add the tomatoes and some of the spices, and some of the liquid.
I am going to put in the tomatoes.
These are vine tomatoes.
Now while that is cooking, i am going to put in at least a tablespoon-and-a-half of Hungarian
sweet paprika.
I am going to add about 300 grams of beef stock, a nice rich beef stock.
That should complement the boar.
I am going to top it up with some water - maybe about half a pint or so.
Last but not least, we have got about a glass full of red wine left in this bottle.
It is actually Hungarian wine.
It smells lovely.
I am going to pup it into the Dutch oven and that will be us done.
So, we are going to cook it there, reduce it down, until the meat is nice and soft and
tender.
Keep checking it but it is going to take about two hours for that to cook.
So we will have a lovely, hearty, Hungarian stew later on for dinner.
Now, if you want any carbohydrate with this, you can potato, wrap it in foil, put it in
the embers - a jacket potato for later.
Or put a little pot on the side and cook some rice.
This is perfect if you are going camping.
You want to go out for the afternoon or for a few hours?
you can leave it hanging as long as it is in a safe place.
A few logs underneath, it will survive off the embers - just keep it warm.
So there you have it - wild boar with hint of Hungary, a soupcon of Kent and a dash of
Wales.
Truly international cuisine.
If you want to shoot and eat wild boar in Hungary best drop Tamas a line.
Go to Wonderhart.co.uk